Food Operation Safety Course
1. What are the two conditions for bacterial growth that you can control ?
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a. Oxygen and acidity
b. Acidity and moisture
c. Temperature and moisture
d. Time and temperature
2. What is the maximum cooling time for TCS food?
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a. 1 hour
b. 2 hours
c. 4 hours
d. 6 hours
3. Cold foods and hot foods should be held at what internal temperatures?
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a. 38°F and above - 100°F and above
b. 41°F and below - 135°F and above
c. 45°F and above - 140°F and below
d. 45°F and below - 120°F and below
4. When must chemical sanitizers be available?
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a. When the operation is open to the public
b. During all hours of operation
c. At the beginning of each shift
d. Before a shift ends
5. How should chemicals be stored?
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a. Above food
b. Away from prep areas
c. In food storage areas
d. With kitchenware
6. Is vacuum - packed food safe from the growth of bacteria?
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a. Yes, because the vacuum always destroys bacteria.
b. Yes, because all bacteria need oxygen to grow.
c. No, because bacteria can grow without oxygen.
d. No, because the vacuum increases the food’s water activity.
7. The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and
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a. thawing food incorrectly.
b. storing food without labels.
c. receiving food in dented cans.
d. purchasing food from unsafe sources.
8. How are chemicals most likely to get into food?
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a. When they are used incorrectly
b. When they are stored in original containers
c. When they are purchased from unsafe sources
d. When they are kept past their expiration date
9. What can reduce the effectiveness of a chemical sanitizer?
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a. Leftover detergent
b. Air temperature
c. Density of equipment
d. The water’s oxygen level
10. What is the correct internal temperature for food being hot-held for service?
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a. 70°F (21°C) or above
b. 125°F(52°C) or above
c. 135°F(57°C) or above
d. 155°F(68°C) or above
11. What must be done after completing each prep task to reduce the risk of cross-contamination?
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a. Food must be put away as quickly as possible.
b. Aprons must be replaced with clean ones.
c. Surfaces must be cleaned and sanitized.
d. Food temperatures must be checked with a clean thermometer.
12. Any item not stored in its original container must be
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a. labeled.
b. thrown out.
c. used immediately.
d. served as quickly as possible.
13. What type of containers should be used to transport food offsite?
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a. Insulated
b. Disposable
c. Reusable
d. Biodegradable
14. When should a food-contact surface be cleaned and sanitized?
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a. Every 6 hours
b. Before working with a different type of food
c. After the food handler changes gloves
d. At the end of the food handler’s shift
15. What items are stored correctly in a cooler?
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a. Salmon stored below ground turkey
b. Kale stored below raw hamburger patties
c. Raw chicken thighs stored above pork chops
d. Raw shrimp stored above raw steak
16. Which is a chemical contaminant ?
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a. Tomato sauce in a copper pan
b. Bones in a chicken filet
c. Ciguatera toxin in a red snapper
d. Metal shavings in a can of peaches
17. What is the required minimum internal cooking temperature for ground beef?
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a. 135°F (57°C) or higher for 15 seconds
b. 145°F (63°C) or higher for 15 seconds
c. 155°F (68°C) or higher for 17 seconds
d. 165°F (74°C) or higher for <1 second
18. When checking the internal temperature of food, where should the thermometer be inserted?
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a. In the thinnest part of the food
b. In the thickest part of the food
c. On the bottom of the food
d. On the top of the food
19. Which food is in the temperature danger zone ?
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a. Meat received at 40°F(4°C)
b. Chicken stored at 45°F(7°C)
c. Soup held at 140°F(60°C)
d. Chili cooked to 165°F(74°C)
20. What should a food handler do when working with an infected cut on their finger?
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a. Stay away from food and prep areas.
b. Wash hands and cover the cut with a bandage.
c. Apply ointment and bandage the cut with an impermeable cover.
d. Cover the cut with an impermeable cover and wear a single - use glove.
21. What is the main reason for food handlers to avoid scratching their scalps ?
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a. Transferring a food allergen
b. Spreading pathogens to the food
c. Getting food in their hair
d. Causing toxic - metal poisoning
22. In what temperature range does bacteria grow most rapidly ?
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a. 0°F to 38°F(-18°C to 3°C)
b. 41° to 65°F(5°C to 18°C)
c. 70° to 125°F(21°C to 52°C)
d. 126°F to 165°F(54°C to 74°C)
23. When using a 5.25% strength bleach solution to maintain a 100 parts per million chlorine concentration, the ratio of bleach to water should be:
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a. 1 tsp of bleach to 1 gal.of water
b. 1 tbs.of bleach to 1 qt.of water
c. 2 tbs.of bleach to 4 gal.of water
d. 2 tsp.of bleach to 2 gal.of water
24. How far off the floor should food be stored?
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a. 1 inch (3 centimeters)
b. 2 inches(5 centimeters)
c. 4 inches(10 centimeters)
d. 6 inches(15 centimeters)
25. The concentration of bleach sanitizing solution used on counters should be:
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a. 100 ppm
b. 1000 ppm
c. 300 ppm
d. 500 ppm
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